Souper Simple Chicken Noodle Soup

I LOVE chicken noodle soup.  If I’m being totally honest, nothing makes me happier than a can of Campell’s Chicken Noodle.  And maybe some Ritz crackers on the side.  When we were up north for the holidays, I got to sample some of Mr. Spouse’s Aunt’s chicken soup {sorry that was all 6 degrees of Kevin Bacon}.  Y’all…that chicken noodle soup was to.die.for.  I helped myself to about 3 or 4 bowls and probably could’ve had more, but I didn’t want to look like a lush.  So…I pulled Aunt Linda over to the side and was all, “I’ve GOT to have that recipe!!!!”  And she was all, “Seriously?!”…because that’s what good cooks do.  They act like it’s the easiest dang thing they’ve ever made and then go super nonchalant on you.  Anywho…I was pretty amazed to hear how simple it really was to make.  The only thing I didn’t like about it was the lack of measurements that accompany this recipe.  I’m one of those cooks that likes to be precise with measurements when it comes to cooking something that I’ve never made before.  I’m NO Paula Deen and I can’t eyeball a danged thing to save my life.  HOWEVER, this was pretty simple and I think I got pretty close to Aunt Linda’s version...and Mr. Spouse ate the whole danged pot {and he’s really not one to spare me any feelings in the kitchen.}

 

SOUPER SIMPLE CHICKEN NOODLE SOUP

4 boneless, skinless chicken breasts cooked & shredded

1 pkg. linguine noodles

16 oz. chicken broth

2-3 cubes chicken bouillon

Chicken seasoning, to taste

Onion powder, to taste

Garlic powder, to taste

Salt & pepper, to taste

 

Cook noodles according to package directions.  Boil chicken, drain, & shred.

Now season your chicken all shades of delicious.  I seasoned mine with chicken seasoning, garlic powder, onion powder, and salt & pepper.  I can’t begin to tell you how much I used of each, but I think I would’ve used less garlic powder.  Really, it’s all just a matter of taste!  Mix it up pretty good and ad it to the noodles.

Now listen carefully…I drained a little more than half the water from my boiled noodles and kept the rest.  I like my chicken soup to be full of chicken flavor, so I added a 16 oz. box of chicken broth.  I added a little salt and pepper for taste and let it simmer for a bit.  I did a little taste test and decided it needed some more chicken “oomph”, so I added some bouillon…about 2 cubes.  I let it simmer for a little longer…came back for another taste test…and Y.U.M!!!!  Ready to eat!!!!

Now tell me that wasn’t simple?!  There’s nothing better than chicken noodle soup on a cold winter day and I can’t wait to get back in the kitchen and make another batch!  Hopefully this time Mr. Spouse won’t hog it all :)